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Still Time to Hot It Up in the Kitchen

November 30, 2014

…before the game. With Best Grey Cup Chili, that is.

There are so many variations to making a good chili. You can vary the seasonings to suit your taste, from mild and barely noticeable, to hot – hot – hot! This variation is medium-hot and will serve a small crowd of 6-8 while you gather round to watch the Great Canadian Tradition – this year’s 102nd Grey Cup! 

Best Grey Cup ChiliBest Grey Cup Chili 

1 lb. ground beef

4-6 garlic cloves

Salt & freshly ground Pepper

2-3 Bay leaves

Generous dashes of Worcestershire sauce

Olive oil

Brown the ground beef in olive oil and diced garlic. Add S & P to taste, the bay leaves, and a splash of Worcestershire. Cook well then drain in a colander.

Celery – 2-3 stalks + celery leaves, chopped

1 large white onion, diced

Green and red peppers, chopped

6-8 white mushrooms, chopped

1 c. frozen corn

In a large frying pan, sauté the above in 1-2 Tbsp. butter. Add additional garlic if you like.

Transfer all to a large cooking pot.

Add the cooked ground beef, veggies and the following:

1 large can diced tomatoes

1 can Boston baked beans

1 can red kidney beans

1 can mixed bean medley

Stir well and bring to a boil for a few minutes, then add the following seasoning:

1-2 tsp. chipotle chili powder

1-2 tsp. cumin

1-2 tsp. oregano

1 tsp. paprika

1-2 tsp. ground / or freeze-dried coriander

1-2 tsp. dried parsley

If additional hotness factor desired, add ½ – 1 tsp. finely chopped hot red pepper, or simply more chili powder, ½ tsp. at a time.

Allow to simmer for 20 – 30 minutes, then garnish with cilantro and shredded cheddar cheese and serve with fresh buns and a good cold Canadian beer – or two.

Enjoy! From Jilly’s kitchen to yours!

Now – on to the game!

From → Recipes

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